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I'm shocked that some cooks don't like this
recipe. It's a favourite in our house. Has
been for
a couple of years. What's not to like? The
marinade is very flavourful and the whole
dish comes together as a delish main that
can be enjoyed guilt-free given that it's
healthy too. No substitutes needed. Just
make sure to reduce the marinade. Try it.

This recipe still needs several generations to be improved. None of the flavors seemed to come together well - the marinade, the veggies, the arugula. I felt that all of the flavors were competing and none of tasted good in the end. Will not make again.

I've made this twice; the first time was OK, the second time was great. The key to success is that you must reduce the marinade so that you get a nice, intensely flavored syrup. It's delicious and greatly enhances the meat and vegetables. Next time, I think I'll double it.

For all of you who made this and were a little disappointed due to the blandness of the marinade, here are some possibilities: substitute ginger for rosemary and rice vinegar for red wine for an asian twist; if you want to stay with rosemary flavor, use more (like triple) and add black pepper, which enhances the rosemary flavor.

i really enjoyed this dish. it was a great, light summer meal. i found the pork to be extremely tender. i let it marinate for about six hours. maybe adding more red pepper flakes and black pepper might give the pork more kick for the reader finding the dish bland. the grilled vegetables, tossed w/the wine sauce, were an excellent accompaniment. (i skipped the arugula.) i added rosemary-garlic roasted potatoes for a complete meal.

I was not blown away by the flavor of this marinade or sauce. I marinated the pork overnight as suggested and didn't think the meat had much flavor at all. I liked the idea of the grilled vegetables and pork together, so I might try it again and add some zip to it. Any suggestions?